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Lemon Raspberry Cupcakes

Pretty, pink, and lemony, these Lemon Raspberry Cupcakes are made for Valentine's Day, birthdays, and anything in between. These pastel colors and fresh flavors lend themselves to all occasions. The cake itself is light and citrusy, and the frosting is rich with white chocolate ganache. You can make the frosting with homemade or store bought jam, and if you aren't into raspberry jam, replace it with strawberry, blueberry, or even orange marmalade! Either way, the mixture of refreshing citrus and fruit jam paired with the rich white chocolate ganache frosting will be delicious.

Ingredients:

Cupcakes

3 cups all purpose flour

1 ½ cup sugar

1 cup olive oil

1 ¼ cup milk

½ cup yogurt

1 ½ teaspoon baking soda

2 teaspoon baking powder

1 teaspoon vinegar

1 tablespoon vanilla extract

1 teaspoon salt

Zest of 1 lemon


Raspberry White Chocolate Ganache Frosting

¾ cup heavy cream

6 oz. white chocolate chips or chopped white chocolate

6 oz. unsalted, softened butter

¼ cup powdered sugar

Pinch of salt


Method:

  1. Preheat the oven to 350° and line 24 cupcake tins with cupcake liners.

  2. In a large mixing bowl, zest the lemon and add it to a bowl along with the sugar. Using your fingertips, rub the zest and sugar together. This will release the essential oils in the citrus zest and intensity of the lemon flavor. Rub the sugar and zest together until the sugar resembles wet sand.

  3. Then, mix in the flour, sugar, baking soda, baking powder, and salt.

  4. In a smaller mixing bowl combine the olive oil, milk, yogurt, vinegar, and vanilla extract.

  5. Pour the wet ingredients into the dry ingredients. Then, divide among the cupcake liners and bake for 25-30 minutes until the cupcakes are golden brown and come out clean with the toothpick test. Let the cupcakes completely cool before frosting.

  6. Once the cupcakes have cooled down, make the white chocolate ganache frosting. Heat up the heavy cream until it is simmering. Pour it over the white chocolate in a large mixing bowl and cover for 5 minutes. Then, slowly mix together the heavy cream and white chocolate until the mixture is completely smooth.

  7. Then, beat together the heavy cream and white chocolate until it begins to increase in volume. Add in the softened butter, powdered sugar, and a pinch of salt. Continue to beat until a fluffy frosting forms. Then, mix in the raspberry jam. You may add more depending on how pigmented you want the frosting to be. Then, transfer the frosting to a piping bag and frost each of the lemon cupcakes.

 

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